How To Serve Chicken Spaghetti Recipe With Cream Of Chicken Soup The Best

Posted on

This isn’t your grandma’s chicken spaghetti. Okay, maybe it is a little bit. But this recipe takes the classic comfort food and elevates it to a whole new level of deliciousness. It’s creamy, cheesy, packed with flavor, and incredibly easy to make, perfect for busy weeknights or feeding a crowd. Plus, it’s a guaranteed crowd-pleaser, sure to satisfy even the pickiest eaters.

Here’s why you’ll love this recipe:

The Best Chicken Spaghetti - The Country Cook
The Best Chicken Spaghetti – The Country Cook

Simple Ingredients: You probably already have most of the ingredients in your pantry!

  • Quick and Easy: This dish comes together in under an hour, making it perfect for busy weeknights.
  • Incredibly Versatile: Feel free to customize this recipe with your favorite add-ins, like vegetables, different cheeses, or even a protein like cooked sausage.
  • Kid-Friendly: This dish is a guaranteed hit with kids of all ages.
  • Budget-Friendly: It’s an affordable meal that stretches to feed a family.

  • Before we dive into the recipe, let’s talk a little bit about the magic ingredient: cream of chicken soup. It adds a creamy richness and depth of flavor that takes this dish over the top. You can use condensed cream of chicken soup, or for a slightly healthier option, try using cream of chicken condensed with reduced sodium or a low-fat version.

    Now, let’s get cooking!

    Ingredients (serves 4-6)

    1 pound ground beef

  • 1 medium onion, chopped
  • 1 green bell pepper, chopped (optional)
  • 2 cloves garlic, minced
  • 1 (10.75 oz) can condensed cream of chicken soup
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can tomato sauce
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces spaghetti noodles
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese

  • Directions

    1. Brown the Ground Beef: In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain off any excess grease.

    2. Sauté the Vegetables: Add the chopped onion and green pepper (if using) to the pot with the cooked ground beef. Sauté over medium heat for 5-7 minutes, or until the vegetables are softened and translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.

    3. Build the Sauce: Add the cream of chicken soup, diced tomatoes with their juices, tomato sauce, beef broth, oregano, thyme, salt, and pepper to the pot. Stir well to combine and bring to a simmer. Let the sauce simmer for 10-15 minutes, allowing the flavors to meld.

    4. Cook the Spaghetti: While the sauce is simmering, cook the spaghetti noodles according to package directions in a separate pot of boiling salted water. Drain the noodles once cooked.

    5. Assemble the Dish: Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of the sauce on the bottom. Add half of the cooked spaghetti noodles on top of the sauce, followed by half of the shredded cheddar cheese. Pour the remaining sauce over the top, then layer the remaining spaghetti noodles on top. Sprinkle the remaining shredded cheddar cheese and Parmesan cheese evenly over the top.

    6. Bake: Bake the chicken spaghetti for 20-25 minutes, or until the cheese is melted and bubbly and the edges are starting to brown slightly.

    7. Serve: Let the chicken spaghetti cool for a few minutes before serving. Garnish with fresh parsley or chopped green onions, if desired.

    Nutrition Facts (per serving)

    This recipe will vary slightly depending on the specific ingredients you use, but here’s a general estimate of the nutritional content per serving:

    Calories: 500-600

  • Fat: 25-30g
  • Saturated Fat: 10-15g
  • Cholesterol: 70mg
  • Sodium: 800-1000mg
  • Carbohydrates: 50-60g
  • Fiber: 5g
  • Sugar: 10g
  • Protein: 30-35g